FUNDAMENTAL OF BAKING

Methods Cheese
Cake

1. In order to prepare the 800 gm
base, melt butter and mix
with fine crushed biscuit. 1600C
Set as the base for the cake 45 - 55 minutes
mould.
CREAM CHEESE 300 gm
2. Beat cream cheese and FRESH MILK 160 gm
butter with castor sugar SOFT FLOUR 10 gm
until the texture become EGGS 2 nos
fluffy. CASTOR SUGAR 60 gm
LIME JUICE 2 nos
3. Add in eggs, soft flour BUTTER 50 gm
and corn flour. Mix it well. CORN FLOUR 10 gm
Based:
4. Then add in fresh milk BISCUIT MARIE 200 gm
and mix it again. . Lastly put MARGARINE 100 gm
in lime juice.

5. Bake cheese cake in
160°C for 45-55 minutes
using water bath.

Ingredients

fundamental of baking 101

Chocolate Methods

Sponge 1. Add the ingredients
Cake inside mixer bowl except for
the melted margarine.
1 kg
1800C 2. Beat the ingredients
30 - 35 minutes until the mixture is stiff and
fluffy.
EGGS 8 nos
CASTOR SUGAR 250 gm 3. Lastly add in the melted
SOFT FLOUR 200 gm margarine and fold with
WATER 100 ml hand to make sure the
OVELETTE 25 gm mixture is evenly mixed.
BAKING POWDER 1 tsp
MELTED MARGARINE 125 gm 4. Pour the mixture inside
VANILLA ESSENCE 1 tsp the round mould and bake
COCOA POWDER 50 gm at 180°C for about 30 -35
minutes

Ingredients

102 fundamental of baking





Desserts

Desserts

Adessert is a type of food that is eaten after lunch or dinner. It is
usually a sweet food, like ice cream, cookies, and cakes. In some
countries, cheeses such as Brie cheese and fruit are served as dessert.
Some desserts are decorated, like birthday cakes. Others are simple,
like pudding. Many desserts are baked (cooked in an oven). Some
desserts are served with whipped cream as a topping.

Types of Dessert (Hot and Cold)

1. Baked desserts

Baked desserts are made by putting the ingredients in a hot oven.
Baked desserts include cakes and muffins (a mixture of flour, eggs,
sugar, oil, baking powder, and flavorings); sweet breads such as banana
bread and raisin bread (a mixture of flour, sugar, oil, baking powder,
and flavorings); cookies such as chocolate chip cookies (a mixture of
flour, eggs, sugar, oil, and flavorings). Puddings and custards (a mixture
of milk, eggs, sugar, and flavorings) can be made in the oven.

2. Fried desserts

Fried desserts are made using a cooking process called deep-frying. To
deep-fry food, a large pot filled with oil is heated, and then the food is
placed into the pot. Deep-fried desserts include doughnuts.

106 fundamental of baking

3. Frozen desserts

Frozen desserts are made by blending the ingredients in a freezer.
Frozen desserts include ice cream (a mixture of cream, milk, sugar, and
flavorings), milk shakes (a mixture of ice cream, milk, and flavorings),
and sherbet (also spelled “sorbet”) (a mixture of water, sugar, and
flavorings).

4. Chilled desserts

Some desserts are made without using the oven or the freezer. Trifle
is an English dessert made by soaking ladyfinger biscuits in sherry,
covering them with whipped cream, and then letting it chill in the
refrigerator. Some types of instant pudding and instant mousse
desserts can be made without cooking; a person simply mixes the
instant pudding powder with milk and chills it in the refrigerator.

Sauces and Garnishes

A garnish can be anything that adds visual appeal and complementary
colors, flavors, textures, or temperatures to the dessert you’re serving.
Professional pastry chefs always keep certain guidelines in mind when
they create a garnish to go with each dessert. A dessert plate is most
satisfying when it contains at least three elements: something creamy,
something crunchy and something “meaty” (that is, something you
can really sink your teeth into). Think of your dessert as a composition.
Make it a study in contrasts: warm versus cold, soft versus crisp, sweet
versus tart, rich versus lean. A slice of apple pie à la mode contains
all of these elements: tender spiced fruit with a buttery crisp crust,
served warm or room-temperature with frozen ice cream.

fundamental of baking 107

1. Sauces

Dessert sauce enhances desserts both by their flavor and by their
appearance, just as savory sauces enhance meats, fish and vegetables.
Sauces served in a pool are often marbled or feathered, as shown in
the accompanying photograph. This done by piping lines or dots of
the sauces of contrasting color and then drawing a pick or skewer
through the piped sauce to make the pattern.

108 fundamental of baking

2. Garnishing

Garnish is an edible item added to another food as a decoration or
accompaniment. The examples of an edible item that we use for
garnishing:

1. Fruits
2. Ice-cream/sorbet
3. Whipped cream
4. Petit four sec/cookie
5. Fruit crisps
6. Chocolate decoration
7. Choux lattice
8. Tuile batter
9. Sugar work

fundamental of baking 109

Plating guidelines

There are some general guidelines to follow when designing your
dessert plating. Think like an artist--our eye is generally drawn to
curves rather than straight lines. Symmetry can be pleasing to the
eye, but asymmetry will keep your eye moving around the negative
space. No need to crowd your dessert together--let the white plate
shine through. Groupings of odd numbers (1 and 3) are much more
interesting than groups in even numbers (2 or 4). White plates will be
your best bet to show off your dessert to best effect. Colors of sauces
will stay much truer on a white background. White gives a nice clean
background for all your components.
Decide your color palette: you can go monochromatic, with all colors
being generally different shades of the same color. You can have a
complementary color scheme in which the colors used are opposite
of each other on the color wheel, or you can have an analogous color
scheme in which the colors of your dessert components are adjacent
to each other on the color wheel.

Color Wheel

110 fundamental of baking

There are usually at least three components to a basic plated dessert-
-the main item, an accompanying sauce and a garnish of some sort.
Keep in mind that these three components should be flavor notes
that complement each other and deliver a “harmonious flavor chord”
when eaten together
A couple of things to remember about these components: your sauce
should be just enough to get a taste in each bite. When the main
component is gone, the sauce should be gone--about 2 Tablespoons
for a 4 oz. main component. Garnish should:

1. Make sense (why would you put a strawberry as a garnish

on something that has nothing to do with strawberries),

2. It should be edible--nobody wants to eat around that

artistic cinnamon stick (twig) that you stuck on their plate,
and,

3. It should have a texture and/or temperature that contrasts

nicely with the main component (crispy with gooey, warm
with cold, crunchy with chewy, etc).

Three components on a basic plated dessert

fundamental of baking 111

Crème Methods
Brule
1. Mix salt, heavy cream,
120 gm/ portion sugar and egg yolk. Beat all
4 pax the ingredients until mixed
1600C together.
35 - 45 minutes
2. Next strain the mixture
CASTOR SUGAR 80 gm before pouring it into
EGG YOLK 75 gm ramekin or glasses.
HEAVY CREAM 420 ml
VANILLA ESSENCE 1/2 tsp 3. Bake by using water bath
A pinch of salt at temperature of 160° C for
35-45 minutes.

4. Remove from oven, let it
cool for a while.

5. Sprinkle brown sugar on
top of custard and burn it by
using blowtorch.

Ingredients

112 fundamental of baking

Methods Bread
Butter
1. Cut the bread into small Pudding
cubes. Arrange the bread in
mould, brush with melted 1 kg
butter.
1600C
2. Beat eggs, sugar, vanilla, 35 - 45 minutes
and spices together. Add
in milk and heavy cream. WHITE BREAD 250 gm
Whisk gently. BUTTER (MELTED) 62.5 gm
EGG 250 gm
3. Sift the mixture and pour SUGAR 125 gm
into the bread until it fully VANILLA ESSENCE 1/2 tbsp
cover the mould. MILK 312.5 gm
HEAVY CREAM 312.5 gm
4. Bake at 160°F for 35- RAISIN 50 gm
45 minutes, until set using
water bath method.

Ingredients

fundamental of baking 113

Apple Methods 1. Brush melted butter
Strudel on the fillo pastry surfaces
layer by layer until four
120 gm/ portion layers of fillo pastry.
2 pax
1600C 2. Sprinkle some ground
35 - 45 minutes almond, raisins, and apple
filling in the middle of the
FILLO PASTRY 4 pcs fillo.

MELTED BUTTER 60 gm 3. Fold fillo on 3 sides over
the filling. Beginning at
GROUND ALMOND 60 gm the narrow folded end of
dough, rolling dough over
APPLE FILLING 100 gm filling.

RAISIN 10 gm 4. Cut off ends of dough
and pinch together so filling
Ingredients won’t ooze out during
baking. Brush top and sides
with melted butter.

5. Bake at 180°C for 35
to 45 min., or until golden
brown. Baste and brush
about 4 times during baking
with melted butter.

114 fundamental of baking

1. Mix all the ingredients. Methods Crepe
Slightly whisk egg, milk and Suzette
sugar.
100 gm/ portion
2. Pour the flour and 5 pax
clarified butter, adjust 10 - 15 minutes
batter consistency.
SOFT FLOUR 125 gm
3. Grease a pan and heat it EGGS 2 nos
over medium heat. UHT MILK 325 ml
CLARIFIED BUTTER 15 gm
4. Pour ¼ cup of batter CASTOR SUGAR 15 gm
onto the pan. A pinch of salt

5. Cook for 45 seconds,
flip, and cook for 20 to 30
seconds. Fold the crêpe
into a triangle and push
to the side of the pan.
Remove the crepe from the
pan and serve with vanilla
ice-cream.

Ingredients

fundamental of baking 115

Suzette Methods
Sauce
1. In a saucepan, heat sugar
250 ml and butter until it dissolves
and begins to melt. Stir in
ORANGE JUICE 75 ml orange and lemon zest.
ORANGE ZEST 1 nos Add butter and squeeze the
BROWN SUGAR 1/2 tbsp juices of orange and lemon.
BUTTER 25 gm Continue cooking until
mixture is the consistency
of syrup.

2. Dip crepes individually
and fold into squares.

Ingredients

116 fundamental of baking

Methods Crème
Anglaise
1. In a bowl, whisk all the
ingredients together. 300 ml
Double boiler/ 800C
2. Keep the mixture
gradually cook with a steam EGG YOLK 125 gm
(double boiler). SUGAR 125 gm
MILK 500 ml
3. Stir constantly, over VANILLA ESSENCE 1.5 ml
medium-low heat until the
sauce is thick enough to
coat the back of a wooden
spoon. Do not let it come
to a boil or the sauce will
curdle. Place the sauce into
the ice bath and stir for a
few minutes to stop the
cooking process.

Ingredients

fundamental of baking 117

Cream Methods 1. First dissolve granulated
Caramel sugar until the colour turns
brown
160 gm/ portion
4 pax 2. When the colour turns
1600C brown, put water
35 - 45 minutes
3. Mix together eggs,
For Caramel castor sugar, and vanilla in a
mixing bowl
GRANULATED SUGAR 120 gm
4. Cook the mixture using
WATER 4 tbsp double boiler method of
cooking
Ingredients For Custard 5 nos
EGGS 1/2 l 5. Slowly put milk into the
MILK 100 gm liquid
CASTOR SUGAR 1/2 tsp
VANILLA ESSENCE 6. Whisk gently and lastly
strain

7. Pour the liquid into
caramel-coated ramekin

8. Bake for about 35
minutes, or until the
custards are almost fully set

9. Used water bath method

10. Lastly, refrigerate until
well chilled

118 fundamental of baking

Methods Strawberry

1. Mix the gelatine together Bavarian
with water and bloom
using double boiler until 30 gm/ portion
translucent. 15 pax

2. Add in the gelatine WATER 37.5 gm
mixture into the cream
anglaise. GELATINE (powder) 5.5 gm

3. Mix the cream anglaise TOPPING CREAM 250 ml
mixture with topping cream
and fold them well. A pinch CREAM ANGLAISE 183 ml
of strawberry essence
and colour to adjust the STRAWBERRY ESSENCE 1 tsp
appearances.
RED COLORING Optional
4. Spoon/ pipe into cup,
mould or serving bowl until
mixture is set.

Ingredients

fundamental of baking 119

Chocolate Methods 1. Melt the cooking
chocolate using double
Mousse boiler method. Beat egg
white until fluffy.
30 gm/ portion
20 pax 2. In another bowl, also
beat the topping cream
EGG WHITE 3 nos until soft peak.
(beat until peak 3 nos
3. Mix the egg yolks quickly
EGG YOLK into the melted chocolate
and then whisk in the egg
CASTOR SUGAR 45 gm white mixture.

COOKING CHOCOLATE 120 gm 4. Fold the rest of ingredient
(melted) (topping cream) very gently
into the mixture until it is
TOPPING CREAM 330 gm just combined (be careful
(beat until fluffy) not to over mix).

Ingredients 5. Then spoon/ pipe into cup
or mould and refrigerate for
at least four hours until set.

120 fundamental of baking





Cookies

Cookies

Cookies mean “small cake” and that’s more or less what a cookie is.
In fact, some cookies are made from cake batter. The most obvious
difference between cakes and cookies are in makeup. Because most
cookies are individually formed or shaped, a great deal of hand labor is
involved. Learning the correct methods and then practicing diligently
are essential for efficiency.

Types of cookies

There are six different types of cookies, which are classified by the
way the dough is handled. These types are: drop, molded, piped, ice
box, rolled and bar.

1. Drop Cookies

Drop Cookies are named after the way they are dropped on the
cookie sheet, the dough for drop cookies is soft. A generous rounded
teaspoon of dough is dropped onto the cookie sheet (usually with the
help of a finger). By teaspoon, we mean one of the spoons you eat
cereal with. If you want your cookies to be uniform in size then you
can purchase a Cookie Scoop made just for this purpose. It looks like
a small ice cream scoop.

The dough starts out on a cool cookie sheet in a small mound, then
flattens slightly during baking. Be sure to allow for some spreading of
the dough. They should be about two inches apart. Drop cookies are
properly baked when lightly browned and a soft imprint remains after
touching with a fingertip. Over baked drop cookies will be dark and
crisp; under baked cookies will be doughy.

124 fundamental of baking

2. Shaped or Molded Cookies

Shaped or Molded Cookies can be dough that is formed by hands
into shapes such as: wreaths, crescents, canes or balls. They can be
stamped with a decorative cookie stamp or cut out with a cookie
cutter before being baked, and there are also Cookie Molds that the
cookies can be baked in. These cookies can also be piped through a
pastry bag that has a decorative tip.

3. Piped Cookies

Piped Cookies are molded cookies that are made by forcing dough
through a Cookie Press.

4. Ice Box Cookies

Also called refrigerator cookies. This type of cookie is where the dough
has been chilled for about an hour then rolled up into a log shape and
then sliced. The dough log can be kept wrapped up in your refrigerator
for up to a week and sliced and baked as needed. You can keep the
dough log longer if you put it in the freezer.

5. Rolled Cookies

Rolled Cookies are made from chilled cookie dough rolled out with
a rolling pin. The cookies are then cut in shapes with various cookie
cutters and then decorated after they have baked and cooled.

6. Bar Cookies

Bar Cookies are prepared by putting the dough in a 13x9x2 rectangular
pan, or an 8 inch square pan. They are baked and then cut into squares.
Most drop cookie recipes can be converted to this type of cookie. If
you are using a non-stick pan, be careful when you cut the cookies
into squares, you could damage the coating if you use a metal knife or
spatula. We use a hard rubber spatula.

fundamental of baking 125

Characteristics and their Causes.

Cookies come in an infinite variety of shapes, sizes, flavors, and
textures. Characteristics
that are desirable in some are not desirable in others.For example,we
want some cookies to be crisp and others to be soft.We want some
to hold their shape and others to spread during baking. In order to
produce the characteristics we want and to correct faults, it is useful
to know what causes these characteristics.

1. Crispness

Cookies are crisp if they are very low in moisture.The following factors
contribute to crispness:

1. Low proportion of liquid in the mix. Most crisp cookies

are made from a stiff dough.

2. High sugar and fat content.
3. Evaporation of moisture during baking due to high

temperatures and/or long baking.

4. Small size or thin shape, so the cookies dry quickly during

baking.

5. Proper storage.Crisp cookies can become soft if they

absorb moisture.

2. Softness

Softness is the opposite of crispness, so it has the opposite causes, as
follows:

1. High proportion of liquid in mix.
2. Low sugar and fat.
3. Honey, molasses, or corn syrup included in formulas

These sugars are hygroscopic, which means they readily
absorb moisture from the air or from their surroundings.

4. Under baking.
5. Large size or thick shape. The cookies retain moisture.
6. Proper storage. Soft cookies can become stale and dry if

not tightly covered or wrapped.

126 fundamental of baking

3. Chewiness

Moisture is necessary for chewiness, but other factors are also
required. In other words, all chewy cookies are soft, but not all soft
cookies are chewy.

1. High sugar and liquid content, but low fat content.
2. High proportion of eggs.
3. Strong flour, or gluten developed during mixing.
4. Spread

Several factors contribute to spread or the lack of it.

1. High amount of sugar
2. Course granulated sugar
3. High amount of baking soda
4. Creaming of fat and sugar until light
5. Low oven temperature
6. Batter is high in liquid
7. Heavily grease baking pan
8. Scooping dough onto warm baking pan
9. Substituting spreads for butter, margarine
10. Substituting butter or margarine where shortening

is used

11. Use of superfine sugar or confectioners’ sugar
12. High oven temperature
13. Strong flour or heavy mixing
14. Properly cooling baking pan before scooping

cookie dough onto pan

15. Use of parchment liners

fundamental of baking 127

Mixing Methods

1. One-Stage Method

A mixing method for cookies where all the ingredients are combined
at once. To make cookies using the one-stage method, have all the
ingredients at room temperature, mix the ingredients together with
the paddle attachment at a low speed until the mixture is uniformly
blended.

2. Creaming Method

The creaming method is one of the most widely used methods of
mixing cookie and cake batter. The method allows for a nice balance
between tender and tough—yielding an end product that can hold up
to carving, stacking and knocking about while still having a nice melt-
in-your-mouth quality and tender crumb. The creaming method is not
hard to learn, and once you get it down, you’ll be able to make any
number of cakes and cookies from an ingredient list alone.

Creaming Method for Cookies

1. On low speed, cream the butter and/or shortening until

smooth.

2. Add the sugar(s) and continue mixing until smooth and

well-blended.

3. Still on low speed, add the eggs (if there are eggs), one at

a time, mixing well between each addition.

4. Mix in the dry ingredients until uniformly incorporated.

You might need to finish by hand.

5. Stir in any mix-ins, such as chocolate chips, toasted nuts,

raisins, etc.

128 fundamental of baking

3. Sponge Method

A technique to mix cookie dough that calls for whipping the egg and
sugar to foam first before combining it with the rest of the ingredients.

Cookie dough using the sponge method

1. Measure out ingredients and have them at room

temperature.

2. Whip the eggs and sugar to proper stage.
3. Fold in remaining ingredients, take care not to over mix.

Troubleshooting

PROBLEM WHAT SOLUTION
HAPPENED

DOUGH:

Dough too Dough is not Cover and chill dough.
sticky to roll thoroughly
chilled or too
little flour.

Dough is too Too much Measured too much flour. Dribble in
dry flour water until the dough reaches desired
consistency.

Dough cracks Dough is too Cover dough and let sit at room

when rolling cold temperature to warm slightly.

fundamental of baking 129

COOKIES:

Cookies Over mixing Stop mixing when the dough is just
crumble and the dough, mixed. Do not overdo it.
are dry and over baking, Soak dry fruit in water a few minutes to
hard dry fruit/ absorb some moisture so it won’t take it
coconut, too from the recipe.
much water Measure salt using measuring spoons.
or a lack of Level top.
fat. Excessive
salt can also
cause your
cookies to be
hard.

Cookie sheets Use parchment paper to line pans. Or,
not prepared lightly grease pan before using. (Note:
according to cookies spread more on greased sheets
Cookies stick the recipe. so parchment paper is preferred.)
to baking pans
Cookies are Let the cookies cool on the pans for a
still hot from few minutes before transferring to wire
the oven. racks.

Cookies bake Dough was Spring-release ice cream scoops
unevenly not rolled or are handy for forming drop cookies
portioned to efficiently. They’re available in a variety
a consistent of sizes at kitchenware or restaurant
thickness or supply stores.
size.

130 fundamental of baking

Type of fat Do not substitute shortening, stick butter
used. or margarine for vegetable oil.

Cookies are Cookie dough Margarine is softer and more oily than
oily was not butter. Shortening is the best to use in
chilled before this case.
baking

Too much fat. Not enough flour.

Cookies fall Used diet Use stick butter or shortening.
apart or whipped
spreads. The
products are
full of air and
water.

Cookies too Use all butter or half shortening and half
puffy All shortening butter or all butter.
makes cookies
puff Bring the dough to room temperature

before baking.

Cookies Cookies are Let the cookies cool on the pans for a
break when still hot from few minutes before transferring to wire
removed from the oven. racks.
baking sheets

fundamental of baking 131

Use shortening instead of butter. Butter

melts faster than solid shortening,

cookies will spread more if made with

butter. Even half butter/half shortening

will melt more slowly than butter-only,

Dough was so cookies made that way still spread

not properly less than if made with all-butter.

chilled.

Use cake flour instead of all-purpose, it

Pans were has more moisture and will therefore

greased too puff more (cookies will be softer and

much. paler, though). Additionally, add in 1 to 2

tablespoons flour can sometimes cause

Dough was cookies to puff more.

Cookies too placed on
flat; they
spread and warm baking Acidic dough and batters (such as those
thin out while
baking sheets made with baking powder, which has

acids and does not neutralize other acids

Used a low-fat in the cookie dough recipe) set faster,

margarine. but do not brown as well (cookies will be

puffier).Use baking powder (1 teaspoon

Butter makes per cup of flour) instead of baking soda;

cookies the resulting dough will set faster, be

spread if the puffier, but do not brown as well.

dough is too

soft before Use parchment paper to line your cookies

baking. sheets with for less cookie spread.

Make smaller cookies, they’ll puff better.

Chill dough, form cookies and then chill
on pans before baking.

132 fundamental of baking

Remove the cookies a few minutes before
they are done, while their centers are
still soft and not quite cooked through.
The edges should be slightly golden but
the middle will still look slightly raw.

Use 2 egg yolks instead of one whole
egg, this will add some extra moistness
to the cookies thus helping to be a bit
more on the chewy side.

Cookies not All white Using some high protein flour (such
chewy sugar makes as bread flour) can make the dough
cookies hold together better, and can make
crispier. a chewier cookie – but too much can
make the cookies flatter and crisper –
experimentation is needed.

1/2 brown and 1/2 white sugar will make
for more chewiness. Use dark brown
sugar (more molasses) instead of light
brown sugar. It attracts more moisture
from the air, and will make a chewier
result.

Use baking powder (1 teaspoon per
cup of flour) instead of baking soda;
the resulting dough will make a chewier
cookie (it will spread less, since it’s more
acid)

fundamental of baking 133

Bake cookies a few minutes longer than
suggested and immediately remove
them to wire racks to cool.

Make with all butter.

Replace the egg called for in the recipe
with milk for a crispier cookie.

Use more white sugar than brown to give
more crispiness.

Cookies aren’t Type of fat A less acidic batter spreads more and
crispy used. cookies will be crispier. Substitute 1/2
teaspoon baking soda per cup of flour
Brown sugar for the baking powder called for in the
makes cookies recipe. The cookies will also brown
chewier. better.

Use a little bit more liquid in the batter;
that will help cookies to spread more,
and thus be thinner and crispier.

Substitute 1 tablespoon of corn syrup
for 1 tablespoon of the sugar called for
in the recipe; it will make the cookies
crispier and browner.

Use bread flour for drier, crispier cookies
(they will be darker, too). Bread flour
absorbs more liquid from the recipe than
any other type of flour. All-purpose flour
can also make a crispy cookie, which
will be more tender than a cookie made
entirely with bread flour.

134 fundamental of baking

Methods Chocolate

1. Beat butter with castor Chip
sugar..
5 - 10 gm/ portion
2. Then put egg yolk with
vanilla essence. 1800C
35 - 45 minutes
3. Add in soft flour and
soda. BUTTER 137.5 gm
CASTOR SUGAR 140 gm
4. Then put cocoa powder, VANILLA ESSENCE 1/2 tbsp
chocolate chip, and almond EGG YOLK 2 nos
nib together. SOFT FLOUR 187.5 gm
SODA 6.25 gm
5. Subsequently, shape the CHOCOLATE CHIP 187.5 gm
cookies COCOA POWDER 10 gm
ALMOND NIB 50 gm
6. Bake the cookies for 15
minutes at 1800C

Ingredients

fundamental of baking 135

Butter Methods
Cookies
1. Beat butter until it
5 - 10 gm/ portion become soft.
1800C
15 - 20 minutes 2. Then put icing sugar.

SOFT FLOUR 250 gm 3. After that, add in vanilla
SOFT BUTTER 250 gm essence.
ICING SUGAR 65 gm
VANILLA ESSENCE 2 tsp 4. Lastly put all soft flour
and stir well until it become
a mixture.

5. Pipe the mixture with a
suitable shape.

6. Then bake cookies for
20 minutes at 1800C.

Ingredients

136 fundamental of baking

1. Cream the sugar and Methods Pin Wheel
butter. Mix all together until
it is thoroughly combined Cookies
into a mixture.
5 - 10 gm/ portion
2. Divide the dough in two 1800C
colour: original dough and 25 minutes
cocoa dough.
ICING SUGAR 170 gm
3. Roll the dough into 3 BUTTER 320 gm
mm thin. SOFT FLOUR 550 gm
COCOA POWDER 20 gm
4. Put the cocoa layer ALMOND FLAKE 1 tsp
dough on the top of original
dough. Ingredients

5. Fold the bottom up over
the top all the way to its
end.

6. Then wrap it into plastic
wrap.

7. Chilled it first for 30
minutes.

8. Then cut it into pieces.

9. After that baked it for 25
minutes at1800C

fundamental of baking 137

Peanut Methods 1. First beat butter with
Butter brown sugar until fluffy.
Cookies
2. Then add in egg yolk and
5 - 10 gm/ portion vanilla essence.
1800C
15 - 20 minutes 3. Mix well.

BUTTER 250 gm 4. Next, add in custard
powder, potato flour,
BROWN SUGAR 140 gm peanut powder, flour and
peanut butter.
VANILLA ESSENCE 1 tsp
5. Mix until become dough,
PEANUT BUTTER 120 gm by using rolling pin, roll the
mixture into 3mm thick.
FLOUR 270 gm
6. Using a round cutter
PEANUT POWDER 80 gm (a diameter of 4 cm), cut
the dough and place it on
CUSTARD POWDER 40 gm baking tray.

POTATO FLOUR 30 gm 7. Glaze the top of each
pieces with egg yolk and
Ingredients EGG YOLK 1 nos garnish with whole peanut.

8. Then bake cookies for
20 minutes at 1800C.

peanut for garnishing

138 fundamental of baking





French pastry

French Pastry

French Pastries are assorted of any of a wide variety of rich and
elaborate pastries prepared in individual portions include slab cake
or petit four, assorted of choux pastry product and assorted of pies or
tart. It’s also a rich pastry filled especially with custard or fruit.

Petit four

A petit four is a small confection generally eaten at the end of a meal
or served as part of dessert. The name is from the French petit four,
meaning “small oven”.

There are two different categories of petits fours. Petits fours secs
include a variety of small desserts, such as special dainty biscuits,
baked meringues, macaroons, and puff pastries. Petits fours glacés
are iced or decorated in some way, such as tiny cakes covered in
fondant or glacé icing, small éclairs, and tartlets. In a French patisserie,
assorted small desserts are usually called mignardises, while hard,
buttery biscuits are called petit fours.

There are also petits fours salés (salé meaning “salted” or “savoury”),
which are bite-sized salted appetizers usually served as part of cocktail
parties or buffets.

Petit fours were traditionally made during the cooling process of coal
powered, brick ovens in the 18th century. This was due to coal’s high
burning temperature, relative to wood, and its expense at the time.
Wasting the heat produced was not an option.

142 fundamental of baking

French pastries
fundamental of baking 143



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